| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| Southern Living Dec. 93 | ||
| Carolyn Shaw 6-95 | ||
| 1 | c | White chocolate morsels |
| 1/4 | c | Whipping cream |
| 1 | tb | Raspberry sauce |
| 1 | dr | Red liquid food coloring |
| 1 1/2 | c | Whipping ceam, whipped |
| Garnishes, fresh raspberries | ||
| And mint leaves | ||
| 1 | pk | (10oz) frozen raspberries, |
| Thawed | ||
| 2 | tb | Sugar |
| 2 | tb | Cointreau or other orange |
| Flavored liqueur |
INSTRUCTIONS
RASPBERRY SAUCE Mousse: Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring ocnstantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To serve, pipe or spoon into serving di NOTE: For white chocolate morsels, we used Ghirardelli Classic White Chips. Raspberry Sauce: Place raspberries in blender container; process until pureed. Pour mixture through fine mesh wire strainer into a bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup. White Chocolate-Raspberry Swirl Parfait: Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand 10-15 minutes before serving. If desired, top with fresh raspberries and mint leaves. 6 servings.
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